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 1½ pounds de-veined shrimp,
cooked and peeled- 2 cups Plain Mountain High Yoghurt
- 1½ cups vegetable broth
- 2 teaspoons Dijon mustard
- ¾ teaspoon onion salt
- ¼ teaspoon white pepper
- ½ cup finely shredded cucumber
- ½ teaspoon lemon zest
- 1 teaspoon honey
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Reserve ½ cup of the cooked shrimp; cover and chill until ready to serve. Chop remaining shrimp coarsely.
In a blender or food processor, combine chopped shrimp, yoghurt, broth, mustard, onion salt, and white pepper. Blend or process until smooth.
In a large glass or ceramic bowl, combine shrimp mixture, cucumber, lemon zest, and honey. Cover and chill for 2 to 4 hours to blend flavors. Ladle into individual bowls and garnish with reserved shrimp. Serve immediately.
Makes 4 servings.
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| Calories - 250 |
| Total Fat - 10g |
| Cholesterol - 160mg |
| Potassium - 634mg |
| Sodium - 610mg |
| Total Carbohydrates - 17g |
| Protein - 22g |
| Fiber - 2g |
| Calcium - 25% |
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Serving size: 1¾ cups.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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